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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Evenly sprinkle a little salt on both sides of the salmon slice, gently rub it in, and let it sit for 10 to 15 minutes to draw out moisture and remove fishy odors.
Watch out
Salt must be evenly sprinkled on both sides of the salmon, otherwise some parts will not be thoroughly dehydrated to remove fishy odors.
Place 4 dried shiitake mushrooms and 5cm of konbu in 450 to 500ml of water and soak overnight.
Watch out
Must be soaked overnight in advance, otherwise the flavors of the mushrooms and konbu cannot fully release into the water.
Curl your fingers inward when using a sharp knife to trim mushroom stems to avoid slipping and cutting yourself.
Squeeze out the absorbed water from the softened shiitake mushrooms, trim off the stems and slice thinly; take out the konbu and cut it into thin shreds.
Watch out
The mushroom stems must be completely trimmed off, otherwise the texture will become tough and affect the overall flavor.
Cut 1/2 pack of maitake mushrooms into small pieces and set aside.
Watch out
Cut the maitake mushrooms into evenly sized pieces, otherwise they will cook unevenly.
Use a small spoon to scrape the surface of 1/2 konjac slice into uneven small pieces, increasing the surface area for better flavor absorption.
Watch out
The surface of the konjac must be scraped to create an uneven texture, otherwise it will not absorb flavors during cooking.
Be careful of steam burns when handling boiling water, and hold the strainer handle securely.
Place the scraped konjac into boiling water and blanch for about 1 minute, then remove and rinse in cold water to remove odors.
local_fire_departmentHigh heat to boilWatch out
The konjac must be thoroughly blanched and rinsed with cold water, otherwise its raw smell will ruin the broth.
Hot oil may splatter when adding ingredients, keep a safe distance and operate with caution.
Thoroughly wipe off surface moisture from the dehydrated salmon with a paper towel. Heat a pan over medium heat, add 1 tsp of oil, place the salmon in, and sear until golden brown before flipping; after flipping, reduce heat to low, cover, and steam-fry for about 2 minutes until cooked through.
local_fire_departmentMedium to low heatWatch out
Surface moisture must be wiped dry before putting salmon in the pan, otherwise hot oil will splatter and it won't brown properly.
Take out the cooked salmon meat, shred it into small pieces with chopsticks and remove any fish bones; leave the salmon skin in the pan, continue frying on low heat until crispy, remove and place on paper towels to absorb oil, then break into small pieces and sprinkle with a little salt.
local_fire_departmentLow heatWatch out
Carefully inspect and remove all fish bones while shredding the meat, otherwise it may cause choking.
Pour the soaked shiitake and konbu water into the pan, add maitake mushrooms and sliced shiitake, and bring to a boil over medium heat; then add the shredded konbu, prepared konjac, 1 tsp of soy sauce, and 1 tsp of salt, and stir well to combine.
local_fire_departmentMedium heatWatch out
Stir well after adding seasonings, otherwise un dissolved salt at the bottom will cause uneven saltiness.
Add 2 bowls of steamed rice into the pan and spread evenly, working quickly; then add the shredded salmon and mix well. Beat 2 eggs, use chopsticks to control the flow and drizzle evenly over the pan, cover and simmer for about 10 seconds; finally sprinkle with green onions, transfer to a bowl and top with crispy salmon skin, 2 tbsp of salmon roe, and a pinch of nori.
local_fire_departmentMedium heatWatch out
Work quickly after adding rice and don't cook for too long, otherwise the rice will keep absorbing water and turn into porridge.
